Lemon Poppy Seed Waffles With Blueberry Sauce

Directions

1. For Blueberry Sauce: Bring blueberries, 1/2 c. apple juice and sugar to boil in heavy medium saucepan. Simmer over medium heat till reduced to 2 c., about 15 min. Dissolve 1 Tbsp. cornstarch in remaining 2 Tbsp. apple juice and add in to blueberry mix. Add in lemon juice. Bring to boil, stirring constantly; simmer till thick, about 1 minute. Cold slightly. (Can be made 2 days ahead. Cover and chill. Rewarm over medium-low heat before serving.)
2. For Lemon-Poppy Seed Waffles: Whisk first 6 ingredients in large bowl to blend. Whisk Large eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add in buttermilk mix all at once to flour mix and whisk till just blended. Let mix stand 15 min.
3. Preheat waffle iron according to manufacturer"s instructions. Spoon batter onto waffle iron. Cover and cook till golden brown and cooked through, about 7 min (cooking time will vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with hot blueberry sauce.
4. This recipe yields 4 servings.
5. Comments: There are only five employees at The Little Rooster Cafe, a small breakfast and lunch spot, but its terrific food and friendly service make it popular with locals and tourists (especially those who come to browse the town"s outlet stores). Chef and co-owner Hub Poelmann features a different waffle every day. "We have an open kitchen," he says. "People smell the waffles cooking, and then order them." Poelmann credits his cooks with this lemon-poppy seed recipe, that was the happy result of "playing around in the kitchen."
6. These light waffles would also be good with maple syrup, if you prefer.